Use this cheesy concoction either as a filling in a wrap-style snack, or use as a dip with tortilla chips or cut-up vegetables.
2 green onions and tops, sliced
4 large cloves garlic, minced
2 tablespoons butter
16 ounces Jalapeño Jack cheese, cut into 1/2-inch cubes
2 to 4 tablespoons milk
8 chorizo (spicy sausage), casing removed, cooked until browned, drained, crumbled
2 tablespoons chopped tomato
2 tablespoons finely chopped fresh cilantro
16 flour tortillas, warm
- Sauté onions and garlic in butter in medium saucepan until tender, 2 to 3 minutes. Add cheese; cook, covered, over medium to medium-low heat until cheese is melted, 8 to 10 minutes, stirring frequently. Stir in milk if mixture is too thick.
- Spoon cheese into bowl or small chafing dish; sprinkle with chorizo, tomato and cilantro. Spoon about 2 tablespoons mixture on each tortilla and roll up.
Makes 8 servings.
- It may be necessary to add more milk if mixture is too thick for dipping.
- Cooked ground beef, seasoned to taste with taco seasoning, can be substituted for the chorizo.
Recipe provided courtesy of the American Dairy Association.